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Chimichanga 2

Description

Chimichanga is a type of burrito which is deep fried, a popular dish in the US South West as well as some parts in Mexico. Usually this dish is prepared similar to burrito where flour tortilla is filled with ingredients like beans, rice, cheese and meats like beef and chicken, it is then tightly sealed and then deep fried.


Ingredients

Scale

Chimichanga

  • 12 pcs flour tortillas
  • oil, for frying
  • sour cream, to serve
  • jalapeno peppers, to serve
  • cilantro, to garnish
  • goats cheese feta, crumbled

Roasted Pulled Pork Filling

  • 2 kg pork shoulder, bone in and skin on (thicker fat preferred)
  • 1/2 cup of water
  • 1 large onion, thinly sliced
  • 2 tsp cumin
  • 2 pcs jalapeno, finely chopped
  • 6 cloves garlic, minced
  • salt
  • freshly ground black pepper
  • oil

Fresh Tomato Salsa

  • 4 tomatoes, seeded and diced
  • 1 green capsicum, seeded and finely diced
  • 1⁄2 white onion, finely chopped
  • 1/2 tsp sugar
  • 2 garlic cloves, minced
  • 2 tbsp chopped cilantro
  • 1 jalapeno, seeded and finely chopped
  • juice of 1 lime
  • salt

Instructions

Fresh Tomato Salsa

  1. Combine all salsa ingredients in a bowl.
  2. Set aside and refrigerate for at least a day before serving your chimichanga

Roasted Pulled Pork Filling

  1. Generously season the pork with salt and pepper.
  2. Place in a pork in a roasting pan and add water. Roast in a 180C preheated oven for 3 hours or until pork is fork tender. Once cooked remove from oven and let it cool.
  3. In a large pan add oil then sauté onions, cook in medium low heat until its caramelized. Add the garlic, cumin and jalapeno, cook for 2 more minutes.
  4. Pull meat apart removing the skin but keeping the fat, place in the pan and continue to cook until onions and flavours is combined with the meat thoroughly. You may need to add a bit of water to hydrate mixture.

Chimichanga

  1. Prepare a deep fryer, set to 180C
  2. Fill tortillas with meat and goats cheese feta (amount according to your liking), fold the sides, roll and seal with toothpicks to secure. Do it with the remaining tortillas.
  3. Deep fry chimichangas in a deep fryer for 3 to 4 minutes or until golden brown, remove from fryer then drain in paper towel lined plates.
  4. Place chimichanga in a serving platter, serve with sour cream, chopped cilantro, jalapenos and tomato salsa.